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    Home » Baked Bread » Hokkaido Milk Bread with Tangzhong Starter (Eggless)

    Hokkaido Milk Bread with Tangzhong Starter (Eggless)

    Published: Jun 25, 2013 · Modified: Dec 19, 2019 by Pavani · 20 Comments

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    Blogging Marathon# 29: Week 4/ Day 2

    Theme: Bookmarked Recipes

    Dish: Hokkaido Bread from Sandhya's My Cooking Journey & Aparna's My Diverse Kitchen

    For day 2 of BM# 29 under 'Bookmarked Recipes', I made a bread that was featured on almost all of the food blogs. Every baking group in the blog world baked this amazing Hokkaido Milk Bread using Tangzhong starter. I've drooled over the pictures of a ton of my favorite bloggers and finally I made it and enjoyed it at home. Like the saying goes, "it's better late than never".

    This bread uses 'Tangzhong Starter' unlike Sourdough this is a cooked starter and keeps well only for 3-4 days in the fridge. The resulting bread is super soft and stores well for a longer time.

    Starter is made by cooking flour with water and milk. Then it is set aside to cool completely and rest for 2-3 hours. I read somewhere that chilling the starter makes for even better bread, so that's what I did. Then the starter is mixed with the usual bread ingredients to form the dough. This dough is very versatile and can be used to make various baked goods like plain loaf or dinner rolls. You can even stuff them with savory or sweet fillings and even make Pav Buns with it.

    One recipe for the bread requires only HALF the starter, the other half can be refrigerated for up to 3 days. I made Whole wheat White bread with one half of the starter and used the other half to make pav buns.

    Hokkaido Milk Bread with Tangzhong Starter

    A soft and delicious Whole wheat bread made with Japanese tangzhong starter.
    Author: Pavani
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    Prep Time: 45 mins
    Cook Time: 40 mins
    Total Time: 1 hr 25 mins
    Course: breads
    Cuisine: American
    Servings: 12 Servings

    Ingredients

    For Tangzhong Starter:

    • 2 tablespoons (14 grams) Bread flour
    • 3 tablespoons (43 grams) Milk, either 2% or whole
    • 3 tablespoons (43 grams) Water

    For the Bread:

    • 1½ cups (180 grams) All purpose flour*
    • 1 cup (152 grams) Whole wheat flour
    • 1 tablespoon Instant Yeast
    • 3 (38 grams) tablespoons Sugar
    • 2 tablespoons (14 grams) Dry milk powder
    • 1 teaspoon Salt
    • ½ cup (113 grams) Whole Milk
    • 4 tablespoons (57 grams) Unsalted Butter, melted

    Instructions

    Make the Starter:

    • Combine flour, milk and water in a small saucepan. Whisk until there are no lumps and well combined. Place the saucepan on stove and over medium heat, cook the flour mixture stirring constantly until a smooth roux forms. It is ready when the temperature of the roux is 150°F or 65°C. If you don't have a instant read thermometer, then it is ready when the mixture thickens considerably and it forms lines when whisked.
    • Remove the starter into a clean container and place a plastic wrap right on top of the flour mixture. Let the mixture cool to room temperature and rest for at least 2-3 hours before using. Or refrigerate it overnight and use it.

    To make the Bread:

    • Combine the flours, yeast, sugar, dry milk powder, and salt in a stand mixer bowl or a food processor or large bowl. Whisk milk, and tangzhong starter in a small bowl. Slowly add the wet ingredients to dry ingredients and mix until it forms a sticky dough.
    • Add the melted butter and knead the dough until it forms a soft, pliable dough -- this takes about 12-15 minutes in a stand mixer. To test the dough if it's ready, take a small piece and try to stretch it, it should not break right away. When it does break, it should will form a circle.
      Place the dough in an oiled bowl, cover lightly and let rise until it doubles in volume, about 45 minutes~1 hour.
    • Gently deflate the dough and remove onto a work surface. At this point, this dough can be used to make any of the following: 1 (9"x5") loaf bread/ 2 (6"x4") loaves/ 12 muffin rolls or 9 pav buns.
      Depending on what you want to make, divide the dough accordingly: I made 1 (9"x5") loaf with the first dough and with the other half of the Tangzhong, I made another dough that I used to make 9 pav buns.
    • For 9"x5" loaf: Divide the dough into 3 equal parts; roll each part into ⅛" oval. Fold the sides over and turn it over so that the seam side faces down. Roll it out into a 12" oval. Now starting from the farthest side, roll into a tight cylinder and place seam side down in a greased baking pan. Repeat with the other 2 parts. (Sandhya has clear pictures on how to do this).
      Cover loosely with a plastic wrap and let rise for 45 minutes.
    • Preheat oven to 350°F.
    • Brush the top of the bread with milk or cream. Bake for 30-40 minutes or until the top is golden brown. Make note that the different size breads bake at different times, so keep an eye on them.
    • Remove from oven and invert the bread onto a wore rack and let cool completely before slicing.

    Notes

    • This bread keeps well at room temperature for at least 3-4 days. Starter keeps well for 3-4 days, once you that there is a change in color--discard it.
    • Use 2½ cups (298 grams) of all-purpose flour.

    Nutrition

    Serving: 1Slice | Calories: 248kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 215mg | Potassium: 173mg | Fiber: 3g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Jayanthi Padmanabhan

      June 25, 2013 at 9:43 am

      This bread looks so professional.. I am generally intimidated by breads.. wonder if I should give it a try..

      Reply
    2. Priya Srinivasan

      June 25, 2013 at 3:17 pm

      Super Soft, Look @ the pores in the bread, i too tried this and enjoyed fluffy home-made bread for the first time!!!

      Reply
    3. Priya Suresh

      June 25, 2013 at 7:03 pm

      Loved making this hokkaida bread, love that prefect crust and beautiful texture.

      Reply
    4. preeti garg

      June 25, 2013 at 7:11 pm

      Super soft bread... awesome

      Reply
    5. Global Tastes & Travels Inc.

      June 25, 2013 at 10:51 pm

      perfect versatile bread for any use

      Reply
    6. Global Tastes & Travels Inc.

      June 25, 2013 at 10:51 pm

      perfect versatile bread for any use

      Reply
    7. Srivalli

      June 27, 2013 at 12:58 pm

      Pavani, when everybody had done this, I was so tempted..wish I would do this sometime..so pretty pictures..

      Reply
    8. Charul @ Tadka Masala

      June 29, 2013 at 6:06 am

      Your bread looks super soft and moist.. Lovely pics. 🙂

      Reply
    9. Harini-Jaya Rupanagudi

      June 29, 2013 at 8:03 pm

      Love to bake this Pavani. I shall have to bookmark this for sometime in the near future! Beautiful pictures as well!

      Reply
    10. Manju

      June 30, 2013 at 1:20 am

      Love these soft bread,

      Reply
    11. Kalyani

      July 03, 2013 at 10:07 am

      Lovely pics.. I saw this all over the blogosphere, and bread somehow intimidates me to know end, esp if I dont get that golden crust.. would you have a measured down version of this Pavani ? just to get me started off say with 1 cup of APF..and the proportions..let me know if you can inbox me too offline.. appreciate the help..Kalyani Sizzling Tastebuds Join us at Magic Mingle with Kiwi & Basil Hosting Kids Delight – Party Food event

      Reply
    12. Pavani N

      July 03, 2013 at 9:31 pm

      Thank you Kalyani. I just sent you an email with details.

      Reply
    13. s2001

      September 11, 2013 at 9:54 am

      perfect. I am inspired. will u share the measured down version with me ?

      Reply
    14. Suhasini R

      May 19, 2021 at 1:41 am

      Hello! I scoured the net for recipes and Your recipe for this bread seemed the easiest to follow! And I'm a complete beginner!

      I've made the tangzhong ( I've winged it. I don't know if I overcooked it?! Is there a way to tell? I took it off heat as soon as it started to thicken bit it completely thickened after it got to room temperature!)
      Your recipe calls for yeast. I have active dry yeast (small granules)
      While I'm aware I need to add it to warm milk to activate it, I want to check if the quantity remains as per your recipe card? 2 tsp?

      Reply
      • cookshideout

        May 19, 2021 at 5:48 pm

        Suhasini, the quantity of 2 teaspoon yeast is accurate.

        Reply
    15. Hemalatha

      June 19, 2021 at 4:28 am

      One small doubt please - Is it not necessary to proof the yeast ? Is it ok to mix all the dry ingredients together without the yeast setting ? Looking forward to your clarification.

      Reply
      • cookshideout

        June 21, 2021 at 5:13 pm

        If you are using instant yeast that is relatively fresh, it is not really needed to proof it. But if it is not very sure, then you can proof it before using. Hope this helps. Let me know if you have any further questions.
        Pavani

        Reply
    16. Rebecca

      August 25, 2021 at 10:04 am

      Hi, this recipe looks great and would love to try it. Just wondering please if you have the recipe available in weight for all the ingredients? Just from experience, cup and spoon measurements/sizes can vary quite a bit by country and can make quite a difference with bread recipes and the end result. Would be really grateful if you have those available. Many thanks in advance

      Reply
      • cookshideout

        August 25, 2021 at 6:12 pm

        Hi Rebecca, thank you for your comment. I updated the recipe to include the weights in grams. Do let me know how the bread turns out when you try it.

        Reply
        • Rebecca

          August 31, 2021 at 7:13 pm

          Thank you so much! I will do 🙂

          Reply

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